Hi-Ya !
As I continue on my HealtherMe journey I've changed up a few things with regard to my diet.
I have a goal to (1) reduce my carb intake, (2) increase my protein intake, and (3) and limit my diary intake. I am sure there is some fancy name for this type of diet, but I'm just gonna keep it simple and call it, "Tee's Keepin' it Real Regimen", lol !
I've posted a recipe using cauliflower as a rice alternative as well as tofu, but this one will include the best of two worlds. This meal fulfills my Keepin' it Real Regimen.....I will be getting in my protein with the tofu and I'll be reducing my carbs intake by substituting rice for the cauliflower.
If you have been on the fence on trying tofu because of its texture then be prepared - you will be hooked. It's really crispy and its NOT fried, but baked !
This stir-fry is.... S-U-P-E-R-C-A-L-I-F-R-A-G-I-L-I-S-T-I-C-E-X-P-I-A-L-I-D-O-C-I-O-U-S
*If you only had Smell-O-Vision or was able to press a F-key on your keyboard to activate digital scent*
Crispy Almond Tofu, Cauliflower Rice & Veggie Stir-fry
Ingredients (adopted by Minimalistbaker)
serves 2
Stir-fry goodies
- 12 oz package of Extra-firm organic Tofu
- 1/2 of the package of cauliflower Crumble by Green Giant
- 1 garlic clove, minced
- 1 tbs of toasted sesame oil
- 3 cups of fresh veggies of your choice (*I used red cabbage, green peppers, broccoli, & green onions
Marinade/Sauce
- 1.5 tbs of toasted sesame oil
- 2.5 tbs of Almond Butter
- 1 tsp of cumin
- 1 tsp of cayenne pepper
- 1/4 cup of low sodium soy sauce
- 2 tbs of 100% pure raw organic honey
- 1 tsp of chili garlic sauce
Instructions
*Note - this dish takes a lil' longer to cook than I would have liked it to take, but it involves prepping and cooking the ingredients in multiple steps, but it is sooooo worth it !!
1. Begin by draining the excess liquid from the tofu. Wrap tofu in paper towel and then place on cutting board, then place another cutting board on top of the tofu, then a heavy object on top of the cutting board. I used a iron skillet and placed a 10 lb dumbbell weight on top of that. Let this hang out for about 15 minutes.
2. Preheat oven to 400 degrees and then cube the tofu. Place on a parchment-lined baking sheet and arrange in a single layer. Bake for 25 minutes to dry out the tofu even more. You will notice some browning. Keep a watchful eye on them and remove from oven and let cool.
3. Let's prepare the sauce, which is the key ingredient to this dish. Whisk together in bowl the ingredients until creamy. Taste and add more of any of the ingredients if needed. I added a little more of chili garlic sauce.
4. Add the tofu to the sauce and stir to coat. Let marinate for at least 15-20 minutes to saturate the tofu and soak in that flavor.
5. If you can't find my shortcut (bag of cauliflower crumbles) then you can use a small head of cauliflower and shred it in a food processor. You want it to look more like rice, so don't pulverized it that its too fine. Place crumbled cauliflower in bowl and mince garlic clove over top. Set aside.
4. Enough prepping, lets get to cooking. Heat a large skillet over medium heat and add your veggies, dash of sesame oil and soy sauce. Cook for about 8 minutes or so. I like mine with a bit of crunch, so I cooked for about 5 minutes. Remove from pan and place in a covered bowl.
5. Use a slotted spoon and add tofu into the same pan you cooked your veggies. Add a few spoonfuls of the sauce to coat. Cook on medium heat, stirring frequently for a few minutes until browned. It will stick to the pan a bit, but don't worry just remember to stir. Remove from pan and place in same bowl you have your veggies in.
6. Rinse your pan to get rid of any residue. Place back on oven.
Add a drizzle of sesame oil to the pan, then add garlic and cauliflower rice and stir. Put cover on to steam the “rice.” Cook for about 5-8 minutes until slightly browned and tender, stirring occasionally. Then add a few spoonfuls of sauce to season and stir.
7. Now we are ready to plate. Place cauliflower rice and top with veggies and tofu. You can spoon any sauce you have leftover.
8. Eat and Enjoy !
On Another Note
** My tofu block was 15 oz and cut off about 3 oz, which left about 12 oz to cook with, which was more than enough.
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